Cast Iron, Braised Chicken Thighs with Carrots, Potatoes and Thyme8 skinless chicken thighs, fat trimmedKosher salt and freshly ground pepper to tasteSweet paprika2 Tbs. olive oil1 sweet yellow onion, finely chopped2 crushed garlic cloves6 red potatoes, quartered8 carrots, halved lengthwise and then cut into large chunks 2 Tablespoons flour1 1/2 cups chicken stock1/2 cup ELKI Tomato Bruschetta1/3 cup dry vermouth or dry white wine1 1/2 Tbs. minced fresh thyme Season the chicken with salt and pepper and generously with paprika. In a heavy large cast iron skillet over medium-high heat, warm the oil. Add the chicken and cook until brown, about 3 minutes on each side. Transfer the chicken to a plate. Add the onion to the frying pan and stir. Add the potato quarters and carrots. Sprinkle with salt and pepper and sauté until the vegetables are beginning to brown, about 5-6 minutes. Add the flour and mixing to coat the veggies. Gradually mix in the broth and vermouth into the skillet. Bring to a boil, stirring frequently. Return the chicken to the pan also adding ELKI tomato bruschetta and bring to a boil.Cover the pan, reduce the heat to medium-low, and simmer until the chicken and vegetables are cooked through, stirring and turning the chicken over occasionally, about 25 minutes. Add fresh thyme. Taste and adjust the seasoning. Serves 8.

Inspired by the loves of my life. the hunger in my stomach and my SPONTANEOUS nature.DELICIOUS home-made food is my passion.The smiles on the faces that eat it and the hands that clean up the messes I make.﻿